vegan hot fudge pudding cake

I am linking up for another fun week of peeking in each other’s kitchens! This week I’ve got a great chocolatey recipe to share, scroll down to the bottom of the post if you need a chocolate fix pronto, otherwise there are a few photos to peruse on your way down… Also, you can check out the rest of the great blog hop over at Beauty That Moves.

Not a lot of pictures of meals going on this week as we had an action packed weekend full of fun Edinburgh events including a fantastic Etsy craft party, a day out at a neighborhood festival, and a trip to a farm open day. I’ll have a post to share some pics from all our adventures, but once again I was left in awe of this incredible city that we get to live in and all it has to offer. It is really an amazing place. However, after all our fun poor little N came down with a cold that has kept us in most of the week. Sweet babe. He is still his same gentle little self, just a bit more tender and in need of more cuddles. So, there have been lots of books being read and snuggle times under fluffy quilts, but not a lot of time in the kitchen as my normal sous chef is a bit too sniffly at the moment to hang out around food being prepared. Here’s a quick run down of the little cooking I did get around to this week… trio of salads for lunch… just discovered harissa paste. where has this been all my life??? :: honey wholewheat bread, many great recipes in this collection :: artisanal coconut marshmallow from the marshmallow lady. In memory of my dear Grammy. She just loved a good coconut mallow. :: millet croquettes ::

vegan chocolate pudding cake - vegan chocolate pudding cake, recipe below ::

Although we’ve been a bit off our rhythm this week, I did manage to bang together a little chocolate dessert for J and I after a particularly long day for both of us. Chocolate pudding cakes (or self-saucing pudding) has to be one of the best quick dessert recipes to have in the repertoire. They come together in a moment with everyday kitchen staples, are endlessly forgiving, and you can customize them to your heart’s content. This may not be the prettiest dessert around, but it is oh-so-good and guaranteed to satisfy even the meanest of chocolate cravings.vegan chocolate pudding cake - Vegan Hot Fudge Pudding Cake serves 4-6

For the cake batter

  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c sugar
  • 1 c flour
  • 1 Tbsp cacao powder (can use regular cocoa powder if not worried about making a vegan cake)
  • 1/2 c milk of choice (I used unsweetened almond milk)
  • 2 Tbsp coconut oil, melted (can use butter)
  • 1/2 tsp vanilla
  • 1/2 c nuts, optional (I love chopped hazelnuts in this recipe!)

Sugar topping

  • 1 c brown sugar
  • 2 Tbsp cacao powder (can use regular cocoa powder)

Pour over mixture

  • 3/4 c hot water


  1. Mix baking powder, salt, sugar, flour and 1 Tbsp cacao powder together in medium sized bowl. After mixed create a little well in the middle and add the milk, melted coconut oil and vanilla. Stir well. Mix in nuts, if using. Pour mixture into an 8×8 greased baking pan. Mixture will be quite thick, so spread it out as evenly as you can.
  2. Mix the brown sugar and 2 Tbsp cacao powder together. Sprinkle over batter. It will seem like a lot, just keep sprinkling to create an even layer on top of the batter.
  3. Pour 3/4 c hot water over mixture.
  4. Bake at 350 F / 180 C for 30-40 minutes.
  5. To serve, scoop out a serving of cake for each bowl and spoon hot fudge sauce over the cake. Can serve with whipped coconut milk or regular whipping cream if not making a vegan cake. Enjoy warm!

this week in my kitchen

Linking up for another fun week of peeking in each other’s kitchens! You can check out the rest of the great blog hop over at Beauty That Moves. roasted root veg ::

sparrowhopes:: picnic in the back green :: birthday dinner for my love :: ladybirds on a log :: birthday pie :: fresh fruit salad with vegan cashew cream :: little bird loves his mac and cheese with peas :: flat bread with borani esfanaaj (persian yogurt and spinach dip), perfect combination for a lazy afternoon weekend snack::

this week in my kitchen

Linking up for another fun week of peeking in each other’s kitchens! You can check out the rest of the great blog hop over at Beauty That Moves.

jammy dodgers - jammy dodgers ::

season's first bounty - season’s first bounty ::

kitchen 006:: homemade tortillas, a weekly staple ::

crockpot refried beans - taco night ::

overnight apple pie oats - overnight apple pie oatmeal from 30 day vegan course, yum ::

black bean burgers - black bean burgers, quick, cheap and so very tasty. You can find the recipe here. I used a little more than a 1/2 cup oats and added 1/4 cup flaxseed. These burgers held together really well with a wonderful texture, definitely adding to our go-to recipes for easy weeknight dinners. ::

black bean burgers - we’re willing warmer weather with a summery dinner, come on sunshine! ::

this week in my kitchen

Linking up for another fun week of peaking in each other’s kitchens! You can check out the rest of the fun over at Beauty That Moves.

weekend 007:: makings for sweet potato and lentil soup ::

weekend 008:: homemade almond butter. so good. so easy. found the recipe here ::

weekend 002:: baked coconut bananas over porridge ::

weekend 006:: world rocked. bread making just got a major upgrade in our home this week. thanks to this recipe and this website. ::

weekend 005:: lemony white bean pasta. the recipes from my 30 day vegan class have all been so, so, so delicious! ::

weekend 003:: peanut butter energy balls, inspired by the following… ::

weekend 009:: my very first cookbook. my mom found this during my last visit home and sent it back with us. so fun to make some of the recipes with N, lots of great memories experimenting in the kitchen as a kid using this book! ::

weekend 010:: love the illustrations, simple instructions, and as a kid I couldn’t get enough of the “Try this!” section. anyone else out there remember their first cookbook? ::

weekend 004:: all grown up, my new take on Kinder-Krunchies peanut butter balls… ::

 Quick and Easy Energy Balls

makes approx 20 balls

  • 1/2 cup peanut butter (or other nut butter of your choice)
  • 1 cup oats
  • 1/2 cup coconut
  • 1/4 cup wheatgerm
  • 1/4 cup ground flaxseed
  • 1/4 cup hemp seed
  • 1/3 cup honey
  • 1/2 cup raisins (or chocolate chips or m&ms or butterscotch chips, or…)
  • 2 tablespoons coconut oil

Mix all ingredients together in a medium sized bowl. Refrigerate for 30 minutes or so, this will let everything firm up a bit and make it easier to form the balls. Using a tablespoon cookie scoop, scoop out the dough and then form the ball with your hands. Store in an airtight container. These yummy treats will keep for about a week in the fridge, although ours never last nearly that long!